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Quinoa & Bean Stew

Serves 5 | Prep Time 10 minutes | Cook Time 15 minutes

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1 Tbsp Eden Extra Virgin Olive Oil

1 cup onion, diced

1/2 cup carrots, diced

28 ounces Eden Whole Tomatoes with Basil, do not drain

1 stalk celery, diced

1/2 cup fresh or frozen sweet corn

15 ounces Eden Navy Beans, do not drain

15 ounces Eden Kidney Beans, do not drain

3 cups vegetable stock, see Eden's recipe, or store bought

1/2 cup any Eden Quinoa, rinsed and drained

1/2 tsp Eden Sea Salt, if desired

2 tsp dried basil

1/2 tsp dried oregano

2 cups baby spinach leaves, packed


Heat oil in a medium soup pot and sauté the onion for 3 to 5 minutes. Add all remaining ingredients except the spinach, cover and bring to a boil. Reduce the flame to medium-low and simmer for 12 minutes until the quinoa is done. Mix in the spinach greens and cook 1 minute until they are wilted. Remove and serve.

Nutritional Information

Per serving: 254 calories, 5g fat (16% calories from fat), 14g protein, 41g carbohydrate, 17g fiber, 0mg cholesterol, 228mg sodium

Related Recipes

American, Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Macrobiotic, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Soup, Chili & Stews, Vegan, Wheat-Free, Whole Grain, Whole Grain

©2016 Eden Foods, Inc.